Trans fats are a type of unsaturated fat that can occur naturally in foods from ruminant animals such as cows, sheep, and goats, or can be created artificially during food manufacturing and are often present in some processed and fried foods
Artificial trans fats, often produced through partial hydrogenation of vegetable oils, have long been associated with an increased risk of cardiovascular disease and type 2 diabetes.
Due to these risks, many countries, including the United States, have introduced restrictions or bans on artificial trans fats in processed foods.
Naturally occurring trans fats, however, are found in smaller amounts in dairy products and some meats, and researchers have debated whether they have the same harmful effects as industrial trans fats or may even have neutral or beneficial metabolic effects.
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